Difference between revisions of "Pork and peas"
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<span class="reviewDesc">I would slow cook this next time. It was lovely but very chewy. 3hours in the slow-cooker would be much better.</span> <span class="reviewAuthor"> - [[User:Chef|Jerry]] </span></span> | <span class="reviewDesc">I would slow cook this next time. It was lovely but very chewy. 3hours in the slow-cooker would be much better.</span> <span class="reviewAuthor"> - [[User:Chef|Jerry]] </span></span> | ||
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{{recipesummary | {{recipesummary | ||
|DatePublished=16th October 2021 | |DatePublished=16th October 2021 | ||
|Author=Chef | |Author=Chef | ||
− | |ImageComment = | + | |ImageComment = Slow cooked, with egg noodles |
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 |
Revision as of 07:46, 17 October 2021
Recipe review
Lovely flavours, too tough!
2/5
I would slow cook this next time. It was lovely but very chewy. 3hours in the slow-cooker would be much better. - Jerry
A nice wintery casserole dish that's really simple to make to your own personal taste. Leave out what you don't like and add what you fancy.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg boneless pork shoulder cut into 1 cm (1/2" cubes)
- 275g / 10 oz frozen peas
- 15g / ½ oz lard, ghee or olive oil
- A good pinch of freshly ground black pepper
- 1 large onion, peeled and chopped
- 3 cloves of garlic, peeled and crushed
- 1 tablespoon of smoked paprika
- ¼ teaspoon chilli powder
- 125 ml / 4 fl oz chicken stock
- 75 ml cider
- 2 tablespoon freshly chopped parsley
Method
- Heat the lard, oil or ghee in a large frying pan and add the black pepper
- Stir-fry the pork cubes for 5 minutes until lightly browned, remove and keep to one side
- Add the onions and garlic and stir-fry for another 5 minutes
- Add the pork back to the pan and shake over the dry spices and toss the pork to coat evenly
- Add the chicken stock and cider, cover and simmer for 40 minutes, or until the pork is cooked
- Add the frozen peas and chopped parsley stir in and cook for the final 10 minutes, no need to defrost them
- Taste for seasoning and serve
Chef's notes
The pork shoulder was too tough cooked in this manner, far better to slow cook for two or 3 hours to break up the tough tissues
Variations
I made this for two, using half the meat but the other ingredients were left mostly the same; more gravy, pass the peas!
Serving suggestions
Serve over egg noodles and vegetables of your choosing
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https://www.cookipedia.co.uk/recipes_wiki/Pork_and_peas